Turtle Fudge Skillet Cake
1 package (18.25 ounces) devil's food cake mix (plus ingredients to make
1 tablespoon butter or margarine
4 squares (1 ounce each) semi-sweet chocolate for baking
1 jar (12.25 ounces) caramel ice cream topping, divided
1/2 cup pecans, chopped
Vanilla ice cream or thawed, frozen whipped topping (optional)
Preheat oven to 350 F. Prepare cake mix according to package directions in a
bowl; beat until smooth. Melt butter in a skillet over medium heat, tilting
skillet to coat bottom. Gently pour batter over bottom of skillet, spreading
Bake, uncovered, 30-35 minutes or until cake tester inserted in center comes
out clean. Carefully remove to cooling rack. Loosen edges of cake and carefully
invert cake onto heat-proof serving plate.
Chop chocolate. Combine half of the caramel topping with chocolate in a bowl.
Microwave, uncovered, on HIGH 30-60 seconds or until melted. Stir until smooth.
Carefully spread caramel fudge glaze over cake.
Chop pecans; sprinkle evenly over glaze. Drizzle with remaining caramel
sauce, if desired. Serve with vanilla ice cream or whipped topping.
Yield: 12 servings or 24 sample servings
Nutrients per serving: Calories 440, Total Fat 24 g, Saturated Fat 6 g,
Cholesterol 85 mg, Carbohydrate 55 g, Protein 6 g, Sodium 490 mg, Fiber 2 g